I spent some time recently with a chef/owner who opened a new restaurant and was eager to show me his place and try his food. And, indeed, he had created a very cool place and the food was quite good. So good, in fact, that I went to the restaurant a short time later to revel in the energy and excitement of a new, hot restaurant. I found a place at the bar and tried to catch the eye of two bartenders. The place wasn't packed, but it was busy, so I was patient. One bartender apparently had ...
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